Smoked Beef Tartare
by Chef Paul Hood, Social Eating House

  • • Slice the meat at an angle across the fillet leaving thin disks of meat
  • • Then turn and chop not to fine with a sharp knife/li>
  • • In a bowl mix with brunoise cornichons, diced capers and confit shallots
  • • Season and set aside

Sauce for Tartare

210mlSoy Sauce
30grsEnglish Mustard
225mlOlive Oil
45mlWorchester Sauce
--Capers, diced
--Confit Shallots
--Brunoise Cornichons
--Parsley, chopped

Aged Black Angus fillet:

  • • Trim the beef fillet and lay in the smoking room, allow long enough for it to smoke and take on the flavour.
  • • Start to slice the fillet at an angle and keep it thin.
  • • Take the beef disks and slice them to a julienne.
  • • Keep this stored in an air tight container ready to mix with the sauce.

Pickled Egg Yolk Puree

20pcsEgg Yolks
--Sherry Vinegar
--Virgin Olive Oil

  • • Using the real yellow egg yolks (either Italian or organic English)
  • • Place into a sous vide bag and cook at 65’C for about 2 hours until a dense texture had been achieved
  • • Chill over ice
  • • When chilled place into a thermo season with salt and sherry vinegar and blend adding olive oil to taste keep quite thick
  • • Reserve in a plastic bottle for service


  • • Moolie, Wash, don’t peel, thin slice and cut in ½ and keep in ice water
  • • Round radish, shave thin and keep in ice water
  • • Breakfast radish cut in half and wash in ice water, keep cut in half for service to pickle
  • • Diced sourdough croutons cut 7mm square fried in butter
  • • Mustard leaves washed and picked
  • • Raw horseradish, peel and grate over the plate at the end before sending with micro plane

Work on the dough from the center to the outside, mixing the eggs slowly into the flour. Knead it until it's homogeneous, wrap it in cling film and put it in the fridge for 30 minutes.

250mlMuscatel Vinegar
200mlWW Vinegar
200grsCastor Sugar
2pcsStar Anise
2pcsCinnamon Stick

  • • Dissolve all sugar in vinegar and infuse